Yield: 6 Servings
|6 \N||Chicken breasts, skinned and boned|
|3 \N||Garlic cloves, skinned|
|\N \N||Sea salt|
|8 \N||Cardamom pods, husks removed (up to 10)|
|\N \N||Freshly ground allspice|
|\N \N||Freshly ground white pepper|
|3 \N||Limes or 1-1 1/2 lemons, juice of|
|6 tablespoons||Olive oil (up to 8)|
The following marinades are from The Complete Meze Table by Rosamond Man.
Prepare the chicken breasts as before. Crush the garlic well with some salt. Grind the cardamom seeds in a spice grinder, then mix with the turmeric, allspice and a good grinding of white pepper and whisk into the lemon juice. Add the garlic and oil and pour over the chicken. Leave for 2-4 hours, turning occasionally.
Thread onto small, soaked skewers and grill as before.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 5, 97.